Strawberry Protein "Truffles"

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Part snack, part dessert…all good! These scrumptious little treats are packed with grass-fed gelatin, Vital Proteins Collagen Peptides and lots of coconut, so there’s good proteins and fats tucked inside. Not to mention, their easy to make!

A quick note on the strawberries…if you opt for frozen, make sure they do not have any added sugars. Read those labels!

•1 and 1/4 cup strawberries, frozen or fresh
•Juice of 1 Clementine
•7 Tbsp Coconut Butter
•1 tbsp Grass Fed Gelatin
•1/4 cup + 2 tbsp honey
•1/2 cup coconut flour
•1 scoop Vital Proteins Collagen Peptides
•TOPPING OPTIONS: finely shredded coconut, crushed almonds (reintro) or carob sauce  (below)

  1. Combine strawberries, honey, and clementine juice in a sauce pan and cook over medium heat. As the strawberries warm, smash them with a fork. Mix well, then reduce heat and whisk in the gelatin (it will resemble “preserves”). When gelatin is dissolved, pour mixture into a glass container and stick in the fridge for about 30-45 minutes until thickened.

  2. In a food processor, combine the strawberry mixture, coconut butter and coconut flour. Process until a thick "paste" forms.

  3. Using a cookie scoop, scoop out servings and leave them in their rough form (just how they come out of the scoop).

  4. Line a tray with Parchment paper. Top the truffles with your toppings. Place them in the fridge and chill for about an hour before serving; refrigerate after serving.

 

CAROB SAUCE
•1 cup coconut oil
•4-6 tbsp carob powder depending on your desired "richness"...I used 6!
•3 tbsp raw honey 

  1. Melt coconut oil but allow it to cool a bit.

  2. Combine with remaining ingredients and use a whisk or fork to mix until very smooth and all clumps are gone (this may take a bit).

  3. Use immediately, and refrigerate remaining portion. The "left overs" can be reheated on the stovetop!